I've been awfully busy and not able to post. So I thought you might enjoy a few posts from the past.....
Enjoy this post from September 9, 2014.
I had green and yellow zucchini, eggplant, and tomatoes. What to make? I scrolled through the internet and found a recipe for a vegetable tian. Its very similar to the recipe for baked ratatouille, and I had to substitute vegetables. So I think you could call it either. The finished dish not only looks appetizing, but the herbs make it smell and taste amazing too!
Here's my version:
Summer Vegetable Tian/Ratatouille
eggplant, peeled, sliced thin, salt and drain for 30 minutes then pat dry
green and yellow zucchini, sliced thin
tomatoes, sliced thin
1 Tbs. olive oil
1 med. onion chopped
3 cloves garlic, minced
1 tsp dried, or 1 Tbs. fresh thyme, minced
1 tsp. fresh chopped rosemary
salt and pepper to taste
1 cup shredded mozzarella and cheddar cheeses
Preheat oven to 400-degrees.
Saute onion and garlic in olive oil over medium heat until translucent.
Grease an 8 x8 baking dish. Spread onion and garlic over the bottom of the dish.
Place the thinly sliced vegetables in the dish in an attractive pattern.
Sprinkle with the thyme, rosemary, salt, and pepper.
Cover with foil and bake for 30 minutes.
Remove the foil, top with the cheeses, and bake for 15 to 20 minutes more. Until the cheese melts and is slightly browned.
(If you make this dish ahead and let it sit so that the flavors meld its even better!)